Pasta with Tuna, Arugula, and Hot Pepper

When I first read this recipe, I was appalled at the suggestion of a can of tuna in a gourmet pasta dish. Oh how wrong I was. This is an amazing recipe that has such rich flavor. This is a must try, as much as you think it would be against your better judgment.

1 pound dried fettuccine, spaghetti or linguine
1/2 cup extra virgin olive oil
2 large garlic cloves, or more to taste, finely minced
Generous pinch hot red pepper flakes
2 x 6 oz cans tuna packed in olive oil, drained
Kosher salt
1/2 to 3/4 pound baby arugula

Bring a large pot of well-salted water to a boil over high heat. Add the pasta and boil until al dente.

While pasta cooks, heat olive oil in a large skillet on medium-low heat. Add the garlic and hot pepper flakes and cook until garlic is fragrant and sizzling. Add tuna and shred it into fine flakes with a fork. Season with salt. Keep warm over low heat.

Just before the pasta is ready, set aside 1 cup of boiling water. Drain pasta and return it to the warm pot set over moderate heat. Depending on the size of your pot and skillet, either add the arugula and the tuna mixture to the pasta in the pasta pot, or add the drained pasta to the skillet with the tuna mixture and add the arugula. Toss vigorously with tongs, moistening with some of the reserved pasta water. The arugula will wilt in the heat of the pasta. Divide among warm bowls and serve immediately.

Variation:
Add chopped sun-dried tomatoes
Add chopped artichoke hearts